Quinoa Stuffed Acorn Squash

Acorn squash (and other types of winter squash) are a great standalone side, just roasted and mashed. This dish adds some protein and fat - and some more complex flavors - to create a hearty vegetarian entrée with a sweet/nutty flavor profile - swap the cheese for olives and extra-firm tofu that's been marinated in balsamic vinegar for a vegan variation.

Ingredients:

• one small acorn squash, halved lengthwise, seeds removed

• 1/2 cup quinoa, rinsed and cooked in water until soft

• 3 cloves garlic, minced

• 1/4 cup (40g) dried sweetened cranberries

• 1/4 cup (30g) chopped walnuts

• zest and juice of one lemon (or 1/4 cup bottled lemon juice)

• 1 tbsp vinegar (red wine vinegar preferred, but any will work)

• 1 tbsp sugar (optional, but included in nutrition info)

• 2 tbsp (1 oz/56g) plain chevre style goat cheese (swap for feta or grated parmesan if you prefer)

• balsamic vinegar to drizzle/finish (1 tsp assumed for nutrition info)

Method:

1. Preheat oven to 350*F, place squash (cooked side up) in a parchment lined baking dish and bake until soft (20-30 minutes, will vary by size).

2. While squash is roasting, combine cooked quinoa with garlic, cranberries, walnuts, lemon zest/juice, vinegar, sugar, and cheese in a bowl and mix thoroughly.

3. Take the squash out of the oven, spoon the quinoa mixture into the cavity where the seeds came out, and return to the oven until the stuffing is heated through (5-10 minutes, longer if you like some toasty bits on top)

4. Drizzle with balsamic vinegar to serve.

Nutrition based on 2 servings: 536.9 calories, 17g fat (3.7g saturated), 12.5mg cholesterol, 52.9mg sodium, 1196.9mg potassium, 87.7g carbohydrates (9.5g fiber, 26.1g sugar, of which 19.8g is added sugar), 15.2g protein

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